Homemade Greek Tzatziki Recipe

If you’re looking for a quick sauce to accompany a Mediterranean meal then you must try this recipe for homemade Greek tzatziki. Its light, refreshing and perfect for Greek wraps or gyros.

This homemade tzatziki sauce is delicious, creamy and infused with flavours such as garlic, mint and dill. It contains lemon juice and olive oil which enhances the flavours making it tangy with a silky texture.

What to Serve with Tzatziki

Tzatziki is incredibly versatile and pairs nicely with many dishes. Common foods to serve it with include grilled chicken or grilled lamb, gyros or kebabs, falafel, roasted potatoes or veggies. It also goes perfectly with breads such as pitta or flatbread and can be served as a healthy dip with crudités. It can also be served as a salad dressing so there are many options for serving.

Why You’ll Love This Greek Tzatziki Recipe

• Quick and easy - you can have this tzatziki ready in under 10 minutes.
• Nutritious - high in protein and low in calories.
• Versatile - you can use it as a dip, sauce, spread or salad dressing.
• Fresh & flavourful - much better than shop-bought.

Ingredients for Homemade Greek Tzatziki

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Cucumber – I use English cucumber but you can use any cucumber you prefer.
• Greek yoghurt – use strained Greek yoghurt. I recommend Fage 5%.
• Garlic – use fresh garlic cloves.
• Mint – use fresh mint.
• Dill – use fresh dill for better flavour.
• Lemon juice – squeezed from a fresh lemon.
• Olive oil – I use extra virgin. You can also use extra virgin avocado oil.
• Seasonings – a little salt and black pepper.

How to Make Homemade Greek Tzatziki

1. Grate the cucumber and remove the excess water by squeezing the grated cucumber between paper towels. You may need to change the paper towels and do this a few times.

2. Add the squeezed cucumber to a bowl then add in the Greek yoghurt, minced garlic, mint, dill, lemon juice and olive oil. Mix well then season with the salt and black pepper then mix again. Transfer to an airtight container and refrigerate for at least 30 minutes. This allows the garlic and herbs to infuse fully.

Recipe Tips

• Use thick strained Greek yogurt not Greek style.
• Don’t skip squeezing the cucumber as the tzatziki will be too watery.
• Another thing to note is the garlic flavour gets stronger over time
• This tzatziki recipe makes 200g which serves 4.

Nutrition

Nutrition based on 1 serving - Calories: 53kcal | Fat: 3.3g | Saturates: 1.5g | Carbs: 1.9g | Sugar: 1.7g | Fibre: 0.4g | Protein: 4.0g | Salt: 0.17g.

Storage

Store tzatziki in an airtight container and refrigerate for 3 – 4 days.

While in the fridge, the cucumbers may release more water making it looser so just drain of any excess water and mix well before serving.

Recipes You May Like!

• Feta and Olive Salad
• Chicken Shish Kebabs
• Garlic Yoghurt Sauce